Crispy Chicken Lavash Wrap with Garlic Sauce Step-by-step instructions

Before you start

Before you start, cut the chicken into 1-inch cubes and measure out all the spices. Have the lavash, tomatoes, mozzarella, and sauce ingredients ready. If using a cast iron skillet, preheat it over medium heat while you prepare the chicken.

Make the garlic sauce first and set it aside so the flavors can meld. This recipe moves quickly, so having everything prepped and within reach makes the process smooth.

Instructions

Sear and Sauce

1. 1Marinate and Sear the Chicken
   In a large bowl, combine the cubed chicken with olive oil, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Toss until every piece is well coated. Heat a large skillet over medium-high heat and add the chicken in a single layer. Sear for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and has nice charred edges. The internal temperature should reach 165°F (74°C). Transfer to a plate and set aside.
   Look for Chicken is golden brown with some charred bits and no pink in the center.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Don't overcrowd the pan; cook in batches if needed to get a good sear.
2. 2Make the Garlic Sauce
   In a small bowl, whisk together the Greek yogurt, mayonnaise, grated garlic, lemon juice, and salt until smooth and creamy. Taste and adjust seasoning if needed. Set aside.
   Look for The sauce is smooth, thick, and has a strong garlic aroma.
   Tip For a stronger garlic flavor, let the sauce sit for 10 minutes before using.

The chicken should be golden brown with charred bits and cooked through to 165°F (74°C). The garlic sauce should be smooth and creamy, with a strong garlic aroma. The kitchen will smell of smoked paprika and garlic, and the chicken will be sizzling in the pan.

Roll and Crisp

3. 3Assemble the Wraps
   Lay a sheet of lavash on a clean work surface. Spread a generous layer of the garlic sauce over the surface, leaving a 1-inch border at the edges. Place a quarter of the cooked chicken in a line down the center, then top with a quarter of the diced tomatoes and a quarter of the shredded mozzarella. Fold the sides over the filling and roll tightly into a snug cylinder, tucking the ends in as you go.
   Look for The wrap is tightly rolled and the filling is evenly distributed.
   Tip Don't overfill—you want to be able to roll it without tearing.
4. 4Toast the Wraps in Butter
   Melt the butter in a large cast iron skillet over medium heat. Place the wraps seam-side down in the skillet, working in batches if necessary. Press gently with a spatula and cook for 2 to 3 minutes per side, until golden brown and crispy all over. The cheese should be melted and the exterior shatteringly crisp. Repeat with the remaining wraps.
   Look for The wraps are deep golden brown and crisp to the touch.
   Tip Use medium heat to avoid burning the outside before the cheese melts.

The wraps should be tightly rolled and seam-side down in the skillet. As they toast, you'll hear a satisfying sizzle and see the bread turn golden brown.

The cheese will start to melt and ooze out slightly. The wraps should be crisp to the touch and hold their shape when lifted.

Slice and Serve

5. 5Serve with Extra Sauce
   Remove the wraps from the skillet and let them cool for a minute. Cut each wrap in half crosswise to show the gooey, cheesy interior. Serve immediately with the remaining garlic sauce on the side for dipping.
   Look for The cut ends show melted cheese and juicy chicken.
   Tip Let the wraps rest for 1 minute before cutting to keep the filling intact.

After cutting, the cross-sections reveal layers of melted cheese, juicy chicken, and bright tomatoes. The exterior is shatteringly crisp, and the garlic sauce is ready for dipping. The aroma is irresistible—warm, buttery, and garlicky.

Common mistakes

One common mistake is overcrowding the skillet when searing the chicken, which causes it to steam rather than brown. Cook in batches if needed. Another is rolling the wraps too loosely, which can cause the filling to fall out during toasting.

Make sure to roll tightly and tuck the ends. Finally, don't use high heat when toasting the wraps—medium heat ensures the outside crisps up without burning before the cheese melts.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and is no longer pink in the center. The wraps are done when they are deep golden brown and crispy on both sides, and the cheese is fully melted.

To test, tap the surface—it should sound hollow and feel firm. Let the wraps rest for 1 minute before cutting to allow the cheese to set slightly, preventing the filling from spilling out.

• Poultry: 165°F (74°C) in the thickest part